# What You'll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon fine sea salt
06 - 1/2 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 2 teaspoons pure vanilla extract
→ Terracotta buttercream
10 - 1 cup unsalted butter, softened
11 - 2 1/2 cups powdered sugar, sifted
12 - 2 tablespoons milk or cream
13 - 1 teaspoon vanilla extract
14 - 1/2 teaspoon ground cinnamon
15 - 1/2 teaspoon natural cocoa powder
16 - Gel food coloring: orange, red and a touch of brown
17 - Pinch fine sea salt
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set the pan aside.
02 - In a large bowl whisk together the all-purpose flour, granulated sugar, packed light brown sugar, baking powder and fine sea salt until evenly distributed.
03 - Add the softened butter, eggs, whole milk and vanilla to the dry mixture. Using an electric mixer on medium speed, beat for about 2 minutes until the batter is smooth, homogenous and slightly pale.
04 - Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake in the preheated oven 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
05 - Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
06 - Beat the softened butter on medium speed until creamy. Gradually add the sifted powdered sugar, incorporating between additions until the texture is light and fluffy.
07 - Add the milk or cream, vanilla, ground cinnamon, cocoa powder and a pinch of salt to the buttercream and beat until smooth and spreadable. Adjust consistency with additional milk by half-teaspoon increments if necessary.
08 - Add small drops of gel food coloring, starting with orange and then incrementally adding tiny amounts of red and brown until a warm terracotta hue is achieved. Mix thoroughly to ensure even color.
09 - Fit a piping bag with a star tip and transfer the buttercream. Pipe swirls onto the cooled cupcakes and finish with optional embellishments such as edible gold stars, dried edible flowers or a light dusting of cinnamon.
